Blueberry Cheesecake Ice Cream


  • 2 cups whole milk
  • 8 ounces reduced-fat cream cheese
  • 3.4 ounce instant vanilla or cheesecake flavored pudding mix
  • 3 tablespoons sugar
  • 1 1/2 cup frozen blueberries
  • Crumbled graham crackers
  • Seat glass pitcher on the base of the Instant Pot® Ace and add milk, cream cheese, pudding mix, sugar, and frozen blueberries, in that order.
  • Secure and lock lid.
  • Choose the Frozen Desserts program (00:49 seconds).
  • Once program has completed, transfer ice cream to a freezer-safe container.
  • Cover and freeze until your desired consistency, about 2 hours for soft-serve consistency. If fully frozen, transfer to the fridge for 30 minutes to soften before scooping.
  • Serve topped with crumbled graham crackers to mimic a cheesecake’s crust.
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